Bring home all the flavor of your favorite takeout with this mouthwatering easy vegan green curry with tofu and vegetables. This healthy, plant-based take on a classic will have everyone begging for seconds!
Why you’ll love this recipe
- It’s better (and better for you!) than takeout: Typical green curry takeout is delicious but is usually very high in sodium, fat, and cholesterol. And, it often includes shrimp paste and/or fish sauce, making it non-vegan. This recipe delivers all the flavors you love, with a health-conscious approach.
- It’s ultra-versatile: The vegetables listed are just suggestions. Feel free to adjust the amount and/or type of vegetables depending on what you have on hand or what’s available locally. Thanks to the fragrant curry paste, it will still taste delicious.
- It’s so easy to make: Although the ingredient list is on the long side, don’t feel overwhelmed. The actual cooking process for easy vegan green curry with tofu and vegetables is straightforward and takes place in just one skillet, making for easy cleanup.
Ingredients
- Water: For cooking the brown rice, as well as for making the curry.
- Brown rice: Curry isn’t the same without a side of rice to soak up all the sauce. Brown rice has a lower glycemic index than white rice, helping to keep your blood sugar level more stable. It is also a good source of fiber and other nutrients.
- Extra-firm tofu: Tofu is made from soybeans. It is a good source of protein, calcium, iron, and other nutrients. Its neutral flavor is perfect for absorbing the flavor of the curry.
- Garlic: Intensifies the flavor. Garlic’s health benefits include promoting healthy blood pressure and boosting immunity.
- Green curry paste: I used Mike’s Organic Curry Love Green Thai Curry Paste. Thai Kitchen also has a good option.
- Ginger: Fresh ginger gives the dish a distinctive spicy bite. Ginger is known for its anti-inflammatory benefits.
- Thai pepper (optional): There are different types of Thai peppers, but they are often extremely spicy (much spicier than a typical jalapeño) so it’s best to start with less than you think you need. Taste and gradually add more to adjust the heat to your desired level. I started with half a small green pepper in this recipe and added a little more at the end as a garnish. If Thai peppers aren’t available to you, or you prefer less spice, a serrano pepper or 1 to 2 jalapeños may be substituted.
- Red bell pepper: Red bell peppers are not spicy. They add beautiful color and crunch to the curry. Red bell peppers are high in vitamin C and antioxidants.
- Carrots: Carrots add color along with a nice dose of beta carotene, which helps protect vision.
- Broccoli: The MVP of the vegetable world, broccoli adds fiber and a range of antioxidants. It helps support heart health and protect the body from inflammation.
- Spinach: Spinach is a great source of iron and other vitamins and minerals. It helps maintain low blood pressure and protect your eyesight, among other benefits.
- Unsweetened lite coconut milk: You can usually find unsweetened lite coconut milk in the international section of most grocery stores. It adds a touch of creaminess to this recipe, with about half the fat and calories of regular coconut milk.
- Lemongrass: Lemongrass is a standard ingredient in green curry paste. However, adding fresh lemongrass, if you can get your hands on it, takes the curry from good to sublime, thanks to its bright aroma and flavor.
- Low-sodium tamari: Provides an umami flavor. Tamari is similar in taste to soy sauce, but is lower in sodium and often gluten-free.
- Coconut sugar: Just a touch of sugar helps balance the flavor. Coconut sugar is an alternative to refined white sugar, and has a slightly lower glycemic index.
- Fresh lime juice: Adds brightness and acidity.
See recipe card for quantities.
Instructions
Step 1
Bring 2 cups of water to a boil in a small pot over medium heat. Add the brown rice, reduce the heat to low, and cover. Simmer, covered, for 45 minutes. Then, turn off the heat and keep the rice covered for at least 10 minutes. Alternatively, cook the brown rice in an Instant Pot.
Step 2
Heat a large nonstick sauté pan (skillet with sides) over medium-high heat. Add 2 tablespoons of the water and the garlic, lemongrass, ginger, and Thai (or other) pepper. Sauté for about 1 minute, until fragrant.
Step 3
Add the curry paste, red bell pepper, carrots, broccoli, and spinach. Reduce heat to medium.
Step 4
Sauté, stirring frequently, for about 10 to 12 minutes, or until the vegetables are fork-tender. Add a splash of the water at any point if the vegetables start to stick to the pan.
Step 5
Add the tofu, coconut milk, the rest of the water, tamari, and coconut sugar.
Step 6
Continue to sauté over medium heat, stirring occasionally, for about 5 minutes, or until warmed. Add the lime juice and remove from heat. Taste and add more lime juice, pepper, and/or water as needed to adjust the seasoning and spice level to your preference.
Serve the green curry over or next to the cooked brown rice. Garnish with fresh cilantro, fresh Thai basil leaves, chopped peanuts, and/or lime wedges.
Equipment
- Small pot with lid (or Instant Pot)
- Large nonstick sauté pan (skillet with sides)
- Tongs and/or large spoon
Storage
Store leftover easy vegan green curry with tofu and vegetables in the fridge for 4 to 5 days.
FAQ
Place the lemongrass stalks under the flat side of a chef’s knife. Carefully pound the knife a few times to help release the lemongrass aroma. Next, slice into the lemongrass stalk at one end and peel off the tough outer layer to reveal the tender center. Slice the center into thin slices to use in the recipe.
Extra-firm tofu comes packed in water, so pressing it before using it in a recipe helps the tofu stay firm and avoids diluting the recipe. A tofu press comes in handy for this, but if you don’t have one, a clean tea towel and a heavy object (such as a heavy cookbook or a pan weighted down with a couple cans) will do the trick. Place the tofu block on a rimmed baking sheet, cover the tofu with a tea towel, and place the heavy object on top. Let it sit for 15 to 30 minutes. Most of the moisture will be squeezed out of the tofu, leaving you with a firmer block.
Of course, if you’re short on time, you can skip this step. Just know that your tofu will be a little softer and you may need to adjust the seasoning level to compensate for the additional water in the dish.
Yes! Many recipe developers wax poetic about the creamy, delicious results they achieve by using full-fat coconut milk. If you like your curry rich and creamy, by all means, make the substitution. I prefer a thinner, brothy curry and the lite coconut curry easily achieves this result. It also has about half the calories and fat of regular coconut milk, making it a good alternative for those mindful of their fat-and-caloric intake.
Related
Looking for other easy main courses? Try these:
Easy Vegan Green Curry with Tofu and Vegetables
Equipment
- small pot with lid (or Instant Pot)
- large nonstick sauté pan (skillet with sides)
- tongs (or large spoon)
Ingredients
Brown rice ingredients
- 2 cups water
- 1 cup brown rice
Green curry ingredients
- 4 garlic cloves minced
- 2 lemongrass stalks thinly sliced (see FAQ)
- 1 1-inch piece fresh ginger minced (about 1 tablespoon)
- ½ to 1 Thai pepper (optional; see Note)
- ½ cup water or low-sodium vegetable broth
- 2 tablespoons green curry paste (check label to ensure it is vegan)
- 1 red bell pepper membranes and seeds removed, cut into strips
- ¾ cup shredded carrots
- 1 heaping cup broccoli florets
- 2 cups spinach packed
- 1 1-pound block extra-firm tofu drained and pressed for 15 minutes (see FAQ) and cut into large cubes
- 1 13.5-ounce can unsweetened lite coconut milk
- 1 tablespoon low-sodium tamari
- 1 teaspoon coconut sugar
- juice of ½ lime (plus additional, to taste)
Garnishes (optional)
- fresh cilantro
- fresh Thai basil
- unsalted peanuts roughly chopped
- lime wedges
Instructions
- Prepare the rice: In a small pot over high heat, bring 2 cups of water to a boil. Add the brown rice, reduce the heat to low, and cover the pot. Simmer the rice, covered, for 45 minutes. Remove the rice from the heat and keep it covered for at least 10 minutes.
- Sauté the aromatics: Heat a large nonstick sauté pan (skillet with sides) over medium-high heat. Add 2 tablespoons of the water and the garlic, lemongrass, ginger, and Thai pepper (optional). Sauté for about 1 minute, until fragrant.
- Add the curry paste and vegetables: Add the curry paste, red bell pepper, carrots, broccoli, and spinach to the pan. Reduce heat to medium and sauté, stirring frequently, for approximately 10 to 12 minutes, or until the vegetables are fork-tender. Add a splash of the water at any point if the vegetables start to stick to the pan.
- Add the remaining ingredients: Add the tofu, coconut milk, the rest of the water, tamari, and coconut sugar. Continue to sauté over medium heat, stirring occasionally, for about 5 minutes, or until warmed. Add the lime juice and remove from heat. Taste and add more lime juice, pepper, and/or water as needed to adjust the seasoning and spice level to your preference.
- Serve: Serve the green curry over or next to the cooked brown rice. Garnish with fresh cilantro, fresh Thai basil leaves, chopped peanuts, and/or lime wedges.
Notes
- When using Thai peppers, keep in mind that they are often much spicier than jalapeños. Unless you are accustomed to very spicy food, it’s best to start with less than you think you need, then taste and gradually add more if you want more spice. I started with ½ a small Thai green pepper and ended up adding a little more at the end as a garnish. If you prefer less spice, feel free to omit the Thai pepper and/or substitute a jalapeño or serrano (spicier than a jalapeño but less spicy than a Thai pepper).
